Slow Cooker Garlic Pork Roast

I’m almost ashamed to even call this a recipe. It’s so easy, with two ingredients. I bet many of you will just pass it by, thinking it can’t taste good in it’s simplicity. Well, my four kids would probably wrestle you to the ground and give you noogies if they heard you. It is one recipe that pleases every.single.kid of mine. This is one of my week-long recipes. From that, I mean that I use the leftovers once or twice during the week in various recipes. I will buy a pork roast, of any kind, when it’s on sale, make this roast in the slow cooker, serve it for dinner with potatoes and steamed green veggies. The leftovers, I’ll shred and use it in Shepherd’s Pie or add some green chilis to it and make burritos with Homemade “Refried” Beans. If it’s a big enough roast, I’ll make all three in one week. What’s better than having half of your dinners planned and prepped in one shot?


Pork Roast, any type, any size, as long as it fits in your slow cooker
5-6 cloves of garlic

Remove the husks from the garlic cloves. Place the roast in your slow cooker. Add the garlic cloves. Put on the lid. Turn the slow cooker on. Wipe the sweat from your forehead from working so hard. Cook on high 3-6 hours, or low 5+ hours. The time will vary depending on your slow cooker and the size and cut of your roast. I tend to stick it in first thing in the morning, turn it on low and let it cook all day. It’s difficult to over cook this. It is done when you cut into the center and the liquid that comes out is clear, not pink. Pork has a pinkish hue, so don’t go by color. You can also check temperature with a meat thermometer. It should be 145-160 degrees when it’s fully cooked. If you are cooking a very large cut, you can cut it into smaller hunks part way into cooking to speed up the process.

revised: one reader had a 2 pound roast and it was overcooked at 5 hours on low. Ideally, a large roast (3 pounds and up) will cook for the time posted above. Also, if you are using a tenderloin roast, they tend to overcook easier. If you are cooking a smaller roast, definitely cook on low, but check after 3 hours. Slow Cooker cooking is not an exact science, every cooker cooks differently and exery cut of meat will vary as well. This involves some flexibility the first few times you use a recipe.

33 thoughts on “Slow Cooker Garlic Pork Roast

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  5. I finally just made this and it was great. Since I planned to use the meat for tacos and enchiladas, I also threw in a couple chipotles. That made it pretty spicy, but that was the idea. I also had to add a little stock towards the end since it wasn’t giving off much liquid. All in all, a great success and a reminder that less can definitely be more. Thank you for your “non-recipe” recipe.

    • Yea! I’m glad to hear it. Chipotle is a great idea. My picky kids wouldn’t tolerate it, but great idea for the hubby and me. What cut did you use? I’m curious about it not giving off liquid. I’ve never had that problem.

  6. This was awesome! If you like Kahlua Pork, this is about as close as you can get without burying a pig underground. Really, really good.

  7. Can I really leave it cooking all day? I’ve got a roast that’s about 4-5 lbs. if I leave it for 8-9 hours will I over cook it? Sounds delicious!

    • 8-9 hours may be a bit too long, but that’s a petty big roast. I would guess that ideally 6-7 hours, but it really all depends on your slow cooker and the size and thickness of the roast. If you have to leave it that long, try it and see what happens, the worst is it may be a little mushy. Texture is what you’ll sacrifice, it should still taste good.

  8. I was so looking forward to this recipe. It was the first recipe that I tried in my new slow cooker. It did make a lot of juice but I have never had pork that was so “dried” out and tasteless. The pork itself was not juicy and while not “tough” it was devoid of any flavor. Perhaps I didn’t use enough garlic? I had a 2 lbs. pork roast and cooked on low for about 5 hours. I can’t imagine what would have happened if I had cooked it longer. I guess some folks can cook and some can’t I know which camp I tall into, lol. It’s hard to make a mistake with only 2 ingridients.

    • Oh No! I’ve had chicken dry out, but never pork. I also always cook a large roast, though, as I have a big family. It sounds like it was cooked too long for a 2 pound roast. I will correct the instructions to accommodate for size. Thanks for your comment!

  9. This is great! I put a 2.64 lb FROZEN roast in the pot with the garlic and cooked it on low for 6 hrs. I have always put my roasts in the crockpot from a frozen state…it works excellent and gives just the right amount of liquid so it doesn’t dry out. The garlic adds the perfect flavor especially if you are just cooking it for sandwiches! Thanks for the recipe!

  10. Hello, we had this for dinner last night and the shepards pie for dinner tonight. Both really simple but tasty dinners. So thank you all the way from New Zealand. 🙂

  11. I was in a rush this morning and here is what I did, I sprinkled S&P over the roast, quickly browned in a non-stick pan. Then I took a whole head of garlic and only cut the bottom off and threw in the cloves with the skins on, quick chopped a large red onion, and sliced 2 by 3 piece of fresh ginger. I put it on low for 8 hours… I wonder how it will be?

  12. This is my mom’s NY Day meal: pork roast (prepared almost just like yours, except she makes slits in the pork roast and shoves little slices of garlic in. Oh, and salt and pepper!), mashed potatoes and sauerkraut. I’m making this today! Yum! Sometimes simple recipes are the best recipes!

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